This One-Pan Chicken and Rice Bake is the ultimate weeknight meal, simplifying dinner with minimal cleanup. Its ease and deliciousness make it a go-to for busy families and solo cooks alike.
Key Ingredients for One-Pan Chicken and Rice Bake
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups uncooked long-grain white rice (like Basmati or Jasmine)
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and freshly ground black pepper to taste
- ½ cup frozen peas
- ¼ cup chopped fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make One-Pan Chicken and Rice Bake
This One-Pan Chicken and Rice Bake is a marvel of simplicity, bringing together tender chicken, perfectly cooked rice, and vibrant vegetables in a single dish. Its savory sauce coats every grain of rice, creating a deeply satisfying meal that’s ready in under an hour. The hands-off baking process means you can relax while dinner comes together, requiring just 10 minutes of active preparation.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 375°F (190°C). While the oven heats, season the cut chicken pieces generously with salt and pepper. In a large, oven-safe skillet or Dutch oven (one that can hold at least 3 quarts), heat the olive oil over medium-high heat.
Sear the Chicken: Add the seasoned chicken pieces to the hot skillet and sear them for 2-3 minutes per side, until lightly browned but not cooked through. Remove the chicken from the skillet and set it aside on a plate. This searing step adds depth of flavor and helps create beautiful color.
Sauté Aromatics: Add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for 4-5 minutes, stirring occasionally, until it begins to soften and become translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
Toast the Rice: Add the uncooked rice to the skillet with the onions and garlic. Stir well to coat the rice grains in the oil and sauté for 1-2 minutes, just until the edges of the rice appear slightly translucent. This toasting step enhances the nutty flavor of the rice and helps it cook more evenly.
Combine Wet Ingredients and Seasonings: Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir in the dried oregano, dried thyme, and paprika. Season with salt and pepper to taste – remember that the chicken broth can be salty, so adjust accordingly.
Return Chicken and Add Peas: Bring the mixture to a gentle simmer, stirring to ensure everything is well combined. Nestling the seared chicken pieces back into the rice mixture. Stir in the frozen peas.
Bake to Perfection: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through. The liquid should be mostly absorbed.
Rest and Serve: Once baked, carefully remove the skillet from the oven. Let it rest, covered, for 5-10 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining moisture beautifully. Garnish with fresh parsley, if desired, and serve hot with lemon wedges.
Why You’ll Love This One-Pan Chicken and Rice Bake
The star of this One-Pan Chicken and Rice Bake is its incredible one-dish convenience, meaning fewer dishes to wash and more time to enjoy your evening. Unlike a traditional roast chicken dinner with multiple sides, this recipe integrates all the elements into one cohesive, flavorful meal, saving you precious time and effort. The blend of tender chicken, fluffy rice, and savory seasonings creates a comforting and deeply satisfying experience that’s hard to beat.
This dish is also a fantastic budget-friendly option for feeding your family delicious meals without breaking the bank, offering significant savings compared to takeout or pre-made meals. The addition of herbs and spices like oregano and paprika, along with the burst of sweetness from the peas and the bright tang of optional lemon wedges, elevates it beyond a simple chicken and rice dish. So go ahead, give this effortless and flavorful One-Pan Chicken and Rice Bake a try – your taste buds and your sink will thank you!
Storing and Reheating Tips
Properly storing and reheating your One-Pan Chicken and Rice Bake will ensure you can enjoy its delicious flavors again.
- Refrigeration: Once cooled to room temperature, transfer any leftover One-Pan Chicken and Rice Bake to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, wrap individual portions tightly in plastic wrap, then place them in freezer-safe bags or containers. Frozen One-Pan Chicken and Rice Bake can be kept for up to 2-3 months.
- Reheating:
- Microwave: Reheat individual portions in a microwave-safe dish, covered, on medium power for 2-3 minutes, stirring halfway through, until heated through.
- Oven: For a larger amount or a crisper texture, transfer leftovers to an oven-safe dish, add a splash of broth or water if it seems dry, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
- Stovetop: You can also reheat gently in a saucepan over low heat, adding a tablespoon or two of liquid if needed to prevent sticking.
Final Thoughts
The One-Pan Chicken and Rice Bake is a true weeknight warrior, offering a complete and delightful meal with minimal effort. Give this recipe a try for a stress-free, flavorful dinner that the whole family will adore.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
One-Pan Chicken and Rice Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). While the oven heats, season the cut chicken pieces generously with salt and pepper. In a large, oven-safe skillet or Dutch oven (one that can hold at least 3 quarts), heat the olive oil over medium-high heat.Salt and freshly ground black pepper, 1 tbsp olive oil
- Add the seasoned chicken pieces to the hot skillet and sear them for 2-3 minutes per side, until lightly browned but not cooked through. Remove the chicken from the skillet and set it aside on a plate. This searing step adds depth of flavor and helps create beautiful color.1.5 lbs boneless, skinless chicken thighs or breasts
- Add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for 4-5 minutes, stirring occasionally, until it begins to soften and become translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Add the uncooked rice to the skillet with the onions and garlic. Stir well to coat the rice grains in the oil and sauté for 1-2 minutes, just until the edges of the rice appear slightly translucent. This toasting step enhances the nutty flavor of the rice and helps it cook more evenly.1.5 cups uncooked long-grain white rice
- Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir in the dried oregano, dried thyme, and paprika. Season with salt and pepper to taste – remember that the chicken broth can be salty, so adjust accordingly.3 cups chicken broth, 1 (14.5 oz) can diced tomatoes, 1 tsp dried oregano, 1 tsp dried thyme, 0.5 tsp paprika, Salt and freshly ground black pepper
- Bring the mixture to a gentle simmer, stirring to ensure everything is well combined. Nestling the seared chicken pieces back into the rice mixture. Stir in the frozen peas.1.5 lbs boneless, skinless chicken thighs or breasts, 0.5 cup frozen peas
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through. The liquid should be mostly absorbed.
- Once baked, carefully remove the skillet from the oven. Let it rest, covered, for 5-10 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining moisture beautifully. Garnish with fresh parsley, if desired, and serve hot with lemon wedges.0.25 cup chopped fresh parsley, Lemon wedges